Summer's here, and camping season is in full swing in the Inland Northwest.

So here's a round-up of recipes for the camp stove or camp fire.

What are your favorites?

If you have any tried-and-true camp cooking recipes to share, preferably a little bit fancy but not too fussy, send them to Spokesman-Review Food Editor Adriana Janovich at adrianaj@spokesman.com or P.O. Box 2160, Spokane, WA 99210.

Happy camping!

 

Breakfast Burritos with Bacon and Chorizo

Adapted from www.lovetheoutdoors.com

1 bacon strip

1 chorizo sausage, diced

1-2 eggs, as desired

Onion, diced

Bell pepper, diced

1 large flour tortilla

Shredded cheddar or Mexican blend cheese

Avocado slices

Hot sauce, to taste

Salt and pepper, to taste

Set frying pan on bed of hot coals. Place bacon in frying pan. While bacon’s sizzling, whisk eggs, onion and pepper together in a mixing bowl. When bacon’s done, set it aside on a plate with a couple of paper towels and begin to cook chorizo. When chorizo is browned, pour in egg mixture. Stir frequently, as coals will be hotter than the eggs’ optimum cooking temperature. When they’re finished, in about 5-10 minutes, place egg-and-chorizo mixture in center of tortilla, top with bacon, cheese and avocado slices. Add hot sauce and salt and pepper to taste, then roll it up.

Yield: 1 serving

Note: Campfire Roasted Potatoes and Campsite Rice and Beans could make good side dishes or additional stuffings, depending on how hungry you are – or early you want to wake up and how much time you want to put into breakfast.

 

Campfire Roasted Potatoes

Adapted from alittlecampy.com

4 to 5 medium potatoes or 8 to 10 small new potatoes, cut into large chunks

Olive oil

2 tablespoons garlic powder

2 tablespoons paprika

Salt and coarsely ground black pepper, to taste

1 medium onion, sliced

Coat potatoes with olive oil. Stir in spices. Add onion. Enclose mixture in pouch made from aluminum foil. Cook over campfire on a grill or over hot coals beside the fire. Cook until potatoes are tender, 45 minutes to 1 hour. Cooking times will vary depending on how hot the campfire is and the size of the potato chunks.

Yield: 4 servings

 

Campsite Rice and Beans

From www.bowenappetit.com

½ cup white rice

1 cup chicken stock or water (Bowen Appetit uses a packet of Trader Joe’s liquid chicken broth concentrate mixed into 1 cup water)

2 tablespoons olive oil, plus more as needed

1-2 large pinches ground cumin (optional)

1 small to medium onion, diced

2 clove garlic, minced or finely diced

1 can black beans, drained

1 small can chopped green chilies

1 small tomato, diced

Salt, to taste

Dash, hot sauce (optional)

Bring rice to a boil, then reduce and simmer for about 20 minutes.

Meantime, heat a large skillet over medium-high heat. Add olive oil, cumin, onion and garlic, and sauté until onion is translucent and soft. Add more olive oil, if needed. Pour in beans. Stir and cook for 5-7 minutes, cooking off most of the liquid and letting the beans fry a bit. Ideally, they’ll get a bit of crust on them.

Add chilies and tomato, stir, and cook for another few minutes. Salt as needed, then add in hot sauce, as desired.

When rice is done, add it to the pan of beans, stir everything together and serve.

Yield: 2 hearty servings, or 4 side dishes

 

Beer Pancakes

From allrecipes.com

The dry mix can be made ahead. Use root beer or cream soda for a kid-friendly version.

1 cup sifted all-purpose flour

1/4 cup white sugar

3/4 teaspoon baking powder

1/2 teaspoon salt

1 egg, beaten

1 cup beer

2 tablespoons butter, melted

Cooking spray or vegetable oil, for frying

In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended – a few lumps are OK.

Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

Yield: 2 servings

Optional toppings include fresh strawberries, blueberries, maple syrup, powdered sugar, chopped nuts, chocolate chips.

 

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